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For certain food types, however, a desired outcome may be difficult to achieve with microwave cooking.
Microwave cooking of food products, including meat and/or battered, breaded, or dough-containing items (e.g.
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[0031] Microwave-shielding or microwave-absorbing regions may be used in microwave food packaging to tailor microwave cooking of food products. As used herein, the term "cooking" generally refers to cooking a food product from a raw state to an edible state, partial cooking, heating, and / or reheating. Microwave-shielding regions may shield a food product from dielectric and / or thermal heating. Shielding a food product from dielectric and / or thermal heating may inhibit overcooking and / or uneven cooking of the food product. Microwave-absorbing regions may include conductive materials that undergo heating when exposed to microwave radiation. Heat from a microwave-absorbing region may be used to cook a food product thermally with conductive and / or radiative heat. Thermal cooking of a food product may promote characteristics associated with conventional cooking, such as browning, crisping, and uniform cooking of the food product.
[0032] When exposed to microwave radiation, a microwave-ab...
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Abstract
A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.
Description
[0001] 1. Field of the Invention[0002] The present invention generally relates to microwavable packages. In particular, the present invention relates to packages for use in microwave cooking of food products, including raw meat, poultry, and fish; and battered, breaded, and dough-containing items. Microwave-absorbing regions and microwave-shielding regions of the packages are designed to achieve crisping, browning, and / or uniform cooking of various food products.[0003] 2. Description of Related Art[0004] Microwave cooking offers a quick, energy-efficient alternative to conventional oven or stove-top cooking. For certain food types, however, a desired outcome may be difficult to achieve with microwave cooking. Microwave cooking of food products, including meat and / or battered, breaded, or dough-containing items (e.g., pastries, pizza, sandwiches, breaded chicken pieces, batter-coated fish products, whole chickens, beef or pork roasts, steaks), may result in overcooked, undercooked, d...
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